Apricot Dumplings


  • 1 cup of plain flour
  • 2 cups of self raising flour
  • A few pinches of salt
  • 3 eggs
  • Milk
  • Approx 10 – 12 ripe apricots
  • Butter (to serve)
  • Sweet ground biscuits (grenita) (to serve)
  • Cottage cheese (to serve)


  1. Try to minimise any drafts in the room and cook in a cool / warm environment.
  2. Wash & half apricots
  3. Put a big pot of water on to boil – half full
  4. Mix together the flour, salt and eggs. Add milk till till the mixture is starting to come together, and kneed till it’s not sticky anymore.
  5. Roll out with a rolling pin till it’s around 1cm thick. (Use flour on the rolling pin so it doesn’t stick to the dough).
  6. Using a large diameter glass (approx. the diameter of a mug), cut circles in the dough.
  7. Put 1/2 an apricot in a dough cut-out circle, and stretch the sides to meet over the top of the side of apricot.
  8. Place approx 6 dumplings into the put, for 5 mins exactly. Stir occassionally with a wooden spoon to ensure they are turned over. Have a few spare clean tea-towels ready.
  9. Once 5 mins is up, quickly take one of the dumplings out, and with a fork, pull apart a tiny bit of the end of the dumpling. If it looks like it’s still ‘stringy’ / looking like the dough hasn’t finished cooking, put it back and check again in approx. 15 – 30 seconds. It is very easy to overcook the dumplings – when they’re ready, pull them all out quickly (slotted spoon works well to drain the water at the same time).
  10. Place the cooked dumplings on a plate, and place a tea-towel over them to minimise the heat lost, but retain the ability for the dumplings to ‘breath’.
  11. Serve with melted butter, sweet biscuit crumbs, and cottage cheese.


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